When you find a good ripe melon, the question is, why would you
want to do anything with it besides cut it up and eat it? There is
no better way to enjoy the last hot days of summer than sitting
outside, burying your face in a slice of watermelon while the juice
drips down your chin and arms, and spitting seeds at the
dandelions.
When you find a good ripe melon, the question is, why would you want to do anything with it besides cut it up and eat it? There is no better way to enjoy the last hot days of summer than sitting outside, burying your face in a slice of watermelon while the juice drips down your chin and arms, and spitting seeds at the dandelions.
Now, late summer, is the time when, besides watermelons, cantaloupes and honeydews, as well as some lesser-known melons, are at their sweetest and juiciest. For these melons, all you really have to do is slice them open, remove the seeds and plunge in with a spoon.
Choosing a good melon can be challenging. One reliable way is to ask someone in the produce department for help. They should be able to help you pick out one that suits your needs.
Otherwise, here are some tips from the Web site www.produceoasis.com.
“Good-quality cantaloupe will have large webbing or netting on the skin, will have yellow/orange coloring and be slightly soft on the stem end (firm elsewhere). They will also have a good cantaloupe smell on the stem end (if it is not too cold), and the scar at the stem end should be a smooth and well-rounded cavity. Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil – this does not affect the quality of the melon.
Good-quality honeydew melons will turn a creamy yellow color, and the skin will have a slightly waxy feel when ripe. They will be firm with a small amount of softness at the stem and will be fairly large – those weighing about 5 pounds have the best flavor. Sometimes, the seeds of an especially juicy melon will rattle if the melon is shaken.”
Now that you’ve found a juicy specimen, you may want a more festive serving approach, or you might find the weather has turned too chilly to enjoy your melon outdoors. Here are some easy recipes (really just suggested combinations) to try.
A classic presentation is melon and prosciutto: melon slices are draped with thin slices of salty prosciutto ham. Here is a slightly more elaborate version that combines other fruits with the melon.
Fruit and Prosciutto
adapted from MarthaStewart.com
This classic no-cook appetizer is a simple yet elegant summer offering that can be varied using whichever fruits are ripe and tempting at the market. When preparing the melon, use a wooden spoon to remove the seeds; it is much gentler on the tender flesh than metal. Serves 4.
1 cantaloupe
1 mango
2 peaches
Coarse salt, to taste
8 slices prosciutto, cut in large pieces
4 sprigs cilantro, chopped
2 limes
Step 1: Using a large chef’s knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into eight equal pieces. With a paring knife, remove the rind from each slice. Set aside.
Step 2: Hold the mango upright on a cutting surface. Using a chef’s knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into eight equal pieces. Set aside.
Step 3: Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise, and remove the pit. Cut each peach half into four equal slices. Set aside.
Step 4: Divide the fruits equally among four plates. Season with salt and squeeze one of the limes over the four plates.
Step 5: Top each plate with a quarter of the cut-up prosciutto, covering the fruit. Garnish with the chopped cilantro and a wedge of lime. Serve immediately.
Here is another serving idea that combines melon with a savory flavor, this time mozzarella cheese.
Three-Melon Mozzarella Salad
From www.realsimple.com
4 to 6 servings
3 cups cubed cantaloupe
3 cups cubed watermelon
3 cups cubed honeydew
2 Tbs. chopped fresh basil
2 Tbs. honey
18-ounce container small mozzarella balls (bocconcini), halved, or two fresh mozzarellas, cut in chunks
2 tsp. minced jalapeño (optional)
1/2 tsp. salt
Step 1: Place the melon cubes in a large bowl.
Step 2: Add the basil and combine well. Drizzle the honey over the melon.
Step 3: Add the mozzarella pieces, jalapeno (if desired), and salt. Toss again and serve.
Easy Melon Sorbet
from MarthaStewart.com
Enjoy this frozen fruit dessert without a lot of bother or even an ice-cream maker. All you need are a few fresh melons and a blender or food processor.
Step 1: Cube melon and freeze in a food-storage bag.
Step 2: When you’re ready to make sorbet, place frozen melon in the food processor, and purée.
Step 3: You may need to add water to smooth. Add sugar to taste, and purée again.
Step 4: Serve immediately, or store in the freezer in an airtight container up to two weeks.
Finally, here is a combination that can be poured over watermelon slices to eat by hand, or tossed with watermelon chunks and served in shallow bowls for a more “indoors” presentation.
Dressing for Watermelon
1 tsp. peeled and finely grated fresh ginger
Juice of 1 1/2 to 2 limes (about 1/3 cup)
1 Tbs. honey
Combine in a small bowl. If serving over wedges, drizzle a little on each one. If serving over cubes, combine in a larger bowl and toss.
